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Ingredientes
- 2 ounce Butter (or possibly margarine -K.M.)
- 1 lrg Onion, sliced
- 8 ounce Unroasted cashew nuts
- 4 ounce White bread, crusts removed
- 2 lrg Garlic cloves
- 7 fl ounce Water or possibly light veg. stock Salt Freshly grnd black pepper Grated nutmeg
- 1 Tbsp. Lemon juice
- 4 ounce White breadcrumbs
- 2 ounce Butter (or possibly margarine)
- 1 sm Onion, grated
- 1/2 tsp Thyme
- 1/2 tsp Marjoram
- 1 ounce Parsley, minced Parsley sprigs Lemon slices
Direcciones
- Set the oven to 200C/400F/Gas Mark 6 and line a 450 g/1lb loaf tin with a long strip of nonstick paper; use some of the butter to grease the tin and paper well. Heat most of the remaining butter in a medium sized saucepan, add in the onion and fry for about 10 min till tender but not browned.
- Remove from the heat.
- Grind the cashew nuts in a food processor with the bread and garlic, and add in to the onion, together with the water or possibly stock, salt, pepper, grated nutmeg and lemon juice to taste.
- Mix all the stuffing ingredients together.
- Put half the cashew nut mix into the prepared tin, top with the stuffing, then spoon the rest of the nut mix on top. Dot with the remaining butter. Stand the tin in another tin to catch any butter that may ooze out, and bake for about 30 min, or possibly till hard and lightly browned. (Cover the roast with foil if it gets too brown before then.)
- Cold for a minute or possibly two in the tin, then slip a knife around the sides, turn out the nut roast and strip off the paper. Decorate with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 788g | |
| Calories 1658 | |
| Calories from Fat 898 | 54% |
| Total Fat 102.19g | 128% |
| Saturated Fat 60.56g | 242% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 2287mg | 95% |
| Potassium 829mg | 24% |
| Total Carbs 161.1g | 43% |
| Dietary Fiber 12.4g | 41% |
| Sugars 21.0g | 14% |
| Protein 27.89g | 45% |
